Shaved Carrot Salad with Pistachios and Creamy Hemp Seed Vinaigrette


This spring salad is a bridge between winter and spring, highlighting the brighter aspects of fennel from the tail end of winter by mixing it with fresh spring heirloom carrots and an herby vinaigrette. I jumped on the short seasonality of ramps (similar to a green onion) and used them for this vinaigrette recipe, however scallions are a fine substitute for the rest of the year when ramps may not be available. I have also recently become obsessed with adding hemp seeds to just about everything! They are delicious and lightly nutty with a punch of protein to boot. For this recipe, I love the way the hemp seeds create a creamy consistency sans using real dairy when blended into the vinaigrette.


For the salad

·       3 carrots

·       1 bulb of Fennel

·       1 Avocado

·       Mixed greens of choice

·       ¼ cup chopped Pistachios

·       Zest of 1 Lemon

·       ¼ cup de-stemmed Cilantro, for Garnish

For the Vinaigrette

·       1 lemon juiced

·       2 tablespoons Hemp Seeds

·       2 tablespoons Dill

·       1 scallion

·       1 clove garlic

·       ¼ cup olive oil

·       ¼ cup water

·       ¼ teaspoon salt

·       Pepper to taste


1.    Using a mandoline or a vegetable peeler, thinly shave the carrots and fennel. Remove the skin of the avocado and slice thinly.

2.    For a more beautiful presentation, submerge the shaved carrots and fennel in ice water for ten minutes to an half hour. The ice water will cause the vegetables to curl into beautiful ribbons that will add height and depth to the finished dish.

3.    Blend all the vinaigrette ingredients together until completely smooth.

4.    Assemble the salad by layering the mixed greens with fennel, carrots, avocado and pistachios. Garnish with cilantro and drizzle with vinaigrette.